Instructions

Combine berries in a large colander and gently rinse. Spread on a baking sheet lined with paper towels and gently pat dry.

In a food processor, puree 2 ½ cups mixed berries for about one minute, until they’re smooth and fully pureed.

Strain the puree though a mesh strainer into a non-reactive saucepan, scraping and pressing the seeds to extract as much puree as possible.

Whisk sugar, cornstarch and salt in small a bowl to combine, and whisk mixture into the puree.

Bring the puree to boil over medium heat, stirring constantly with a wooden spoon. When the mixture reaches a boil and is thickened to consistency of pudding, remove it from the heat, stir in lemon juice, and set aside to cool slightly.

While puree is cooling, place remaining berries in a medium bowl. Heat jelly in another saucepan over low heat until fully melted. Drizzle the melted jelly over the berries and toss gently to coat. Pour slightly cooled puree into a cooled pie shell and top with fresh berries. Loosely cover the pie with plastic wrap and refrigerate until the puree has set (3 hours or more).

ABOUT FARM FLAVOR

Farm Flavor features hundreds of recipes and follows food’s journey from the farmer’s field to your kitchen. Browse our recipes, cooking tips, garden guides and farmer chats, and you might just learn something along the way. more